For the second of Blogging Marathon, I chose to do three Swedish dishes. As you know I love bread, and whenever I get a chance to bake bread, I do it. And when I saw the theme Swedish recipes, I chose to do three Swedish breads. Selecting the recipes was tough. There were so many beautiful breads in Swedish cuisine and I had a hard time selecting three from the list. The very first recipe is the crispbread which is most common in Sweden. They are crispy flat breads which can be served with any topping and the Swedish stock it regularly in their pantry. The bread used to be made with a hole in the centre so that they are stocked up on a wooden rod and left out for drying. But nowadays, they are sold as squares with various seed toppings.
This is basically made with coarse rye flour, but as I couldn’t get it here, I went for some substitutions. All the recipes I saw used wheat flour and rye flour. I used buckwheat flour and sooji to create that coarse rye flour effect and added wheat flour to it. The bread turned out excellent. My daughter whol loves all the breads I bake, loved this to the core. Though I gave away all the other breads, I kept this for Sruti and she had it as her snacks for nearly four days in a row. She also took it to school for her friends. I used some caraway seeds as topping, but you can go for any seed. They make the bread so full of flavour.
Buckwheat Flour – 3/4 cup
Sooji / Semolina – 1/2 cup
Wheat Flour – 1 1/4 cup
Warm Water – 1 cup
Instant Yeast – 1 1/2 tsp
Salt – 1 tsp
Caraway Seeds For Topping
Milk For washing
In a bowl mix together wheat flour, buckwheat flour, semolina, salt and yeast.
Add warm water to make a soft dough.
Cover and set aside to prove until double in volume.
Preheat oven to 225°C.
Divide it into 8 equal portions.
Roll each portion into a thin disc. Transfer to a greased baking tray.
Using a fork prick on the round to avoid puffing up.
Divide it into 8 wedges using a pizza cutter.
Brush the top of the disc with milk and sprinkle caraway seeds.
Bake in the preheated oven for 12 – 15 minutes or until nice and crisp.
Remove from oven and bake the remaining dough.
Cool on a wire rack and store in airtight jar.